Salad of prawns, butter beans + watercress with prawn + tomato mayonnaise

The doyenne of the Australian food scene, Joan Campbell, wrote in Bloody Delicious!: ‘If you know how to cook a ... bean you know how to cook anything.’ I’d love to know who started the craze of cooking beans for just a minute, so that they remain raw. Vegetables such as beans and asparagus must be boiled long enough to make the transformation from raw to cooked but remain al dente. It’s true, there’s a fine line between a raw bean an